Vegan chocolate chunk-peanut butter-oatmeal cookies

I’ll warn you right up front: you will not be able to stop eating these cookies. They are so dangerously good that I am going to ban them from my repertoire – for a few months at least.

This week I entered them in a chocolate chip cookie bake-off that was held at my office, and they placed second. Not bad considering they were up against recipes containing up to two sticks of butter. No one had any clue that they were vegan – and that’s my test for any vegan baked good.

But these cookies come with a mystery attached. The first time I made them, the cookies came out very flat, as you can see in the photo – and the flatness really pleased Francine, my #1 taster. However, when I tried to replicate the recipe later, the cookies weren’t nearly as flat. Figuring out why became an obsession, but after seven batches varying the sugar, oil, baking powder and other factors, I am giving up. (I think I gained several pounds in the “testing” process!) I’m down to two possible explanations that I may test at a later date, after many hundreds of gym workouts:

- The thin ones were made with Bob’s Red Mill whole wheat pastry flour, while the slightly thicker ones were made with Arrowhead Mills brand, which could be coarser.

- The thin ones were baked on an insulated baking sheet vs. a regular one.

But in the end, it doesn’t much matter - they are great both ways. Feel free to experiment with this recipe on your own - if you’re not a vegan, you can use an egg instead of the flax/water mixture, you can try regular chocolate chips, etc. And do let me know if you solve my cookie mystery!

Combine flax and water in a small saucepan. Bring to a boil and simmer for a minute, until a thick, egg-like consistency is achieved. (30 seconds in the microwave will also do the trick.)

Vigorously whisk together the flax mixture, oil, brown sugar, peanut butter, maple syrup and vanilla in a bowl. Mix the dry ingredients in a separate bowl. Combine the wet and dry ingredients, then fold in the chocolate.

Drop by tablespoonful onto an ungreased cookie sheet. Bake for 11-12 minutes, until flat and starting to turn golden on the edges.

NOTE: You need a very creamy peanut butter for this, not a coarsely ground type. Most importantly, make sure the ingredient list is just peanuts and nothing else.

My son has some level of dairy/soy intolerance. We’re still trying to figure out to what degree. But baking for him is tough (did I mention he’s underweight?) So this recipe looks great as it contains neither soy nor dairy! Thanks!

ann

I made these cookies tonight and they are a great hit. I found using Bob’s Red Mill whole wheat pastry flour the cookies were chunky and totally delicious. My sweet tooth has been satisfied and I don’t feel guilty.

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Hi, I'm Cathy, and I came to a heart-healthy diet the hard way. Now I'm out to prove that heart-healthy doesn't have to mean boring. My recipes may be nutritious, but I refuse to sacrifice on flavor. So dig in!Read my story »